Tasty salami and feta on shop-bought flatbreads make this a speedy supper for any day of the week.
2 large Lebanese flatbreads
320g jar marinated feta, reserve 2 tbsp oil
12 slices spicy sopressa salami, torn
250g vine-ripened cherry tomatoes
1. Preheat the oven to 180C fan-forced (200C conventional). Place flatbreads on two large baking trays lined with baking paper.
2. Spread with marinated feta and top with sopressa and tomatoes. Sprinkle with cracked black pepper. Place in the oven and cook for 12 minutes or until golden and crisp.
3. Drizzle with reserved feta oil and serve.